Creamy Chicken and Vegetables (One Pan)
This Creamy Chicken and Vegetables recipe is perfect any night of the week. The tender chicken is tossed with a simple yet delicious creamy sauce and vegetables that tastes like a chicken pot pie minus the pie crust. Let me know if you give this recipe a try.
Servings: 4 servings
Calories: 330kcal
Equipment
- 1 saute pan
Ingredients
Sauteed Chicken
- 1 lb. chicken breasts butterflied, boneless, skinless - Smart Chicken
- 1-2 tablespoons avocado oil for sautéing the chicken
- pinch kosher salt to season the chicken
- few turns cracked black pepper to season the chicken
Creamy Sauce and Vegetables
- 1 tablespoon butter
- ½ cup yellow onion diced small
- ⅓ cup carrots diced small
- ⅓ cup celery diced small
- 1.5 teaspoons garlic minced, about 2-3 cloves
- 2 sprigs thyme
- 2 sprigs rosemary or oregano
- 1 sprig sage
- kosher salt to taste
- cracked black pepper to taste
- ¾-1 cup low sodium chicken broth
- ½ cup heavy cream
- ⅓ cup peas fresh or frozen
- 2-3 tablespoons grated parmesan cheese
- 1 tablespoon Italian parsley chopped small
Instructions
How to Make Creamy Chicken and Vegetables
Prep the Chicken
- Butterfly two chicken breasts into four thin cutlets. Season both sides with kosher salt and cracked black pepper.
Sauté the Chicken
- Heat a sauté pan over medium high heat and add the avocado oil. Once the oil is hot but not smoking add the seasoned chicken. Sauté for 4-5 minutes per side. Cooking time will vary based on the thickness of the chicken. Remove the chicken from the pan.
Make the Sauce
- In the same pan, add the butter. Once melted, add the finely diced onion, carrots and celery. Sauté until tender. Add the fresh herbs. Season with kosher salt and cracked black pepper. Add the minced garlic and sauté for 1-2 more minutes.
- Deglaze the pan with low sodium chicken broth. Scrape any crispy bits from the bottom of the pan. Let the broth reduce by 1/4 then remove the fresh herbs. Add the heavy cream and peas. Stir well. Finally add the grated parmesan cheese. Once the sauce reduces to your preferred thickness, nestle the chicken back into the sauce. Top with freshly chopped parsley and serve.
Notes
How to Store
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Nutrition
Serving: 1serving or i chicken cutlet with 1/4 of the sauce and vegetables. | Calories: 330kcal | Carbohydrates: 7g | Protein: 28g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 235mg | Potassium: 620mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2603IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 1mg